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Fresh Picked for Summer

Mon, June 30, 2014

Down the road from Tallahassee and just over the county line sits Wakulla Berries, a small but utterly delighful two family-owned berry-picking farm. It’s our first adventure to the farm and a recent addition to our must-do summer stops. It’s only Wakulla Berries second year in business, but they’re already racking up accolades including the Agricultural Innovator award for 2012 and 2013 plus 2013 Farm Family of the year.


As soon as we pull in, owner Hillary Brigham is there to greet us. She’s a transplant from the Northeast and a real go-getter. The overwhelming success of the farm in just two short years is undeniable. We just loved meeting her! Hillary and co-owner Rachel McClure cultivate two types of berries, Natchez and Ouachita. We soon discover both are thornless varieties. This, plus the weed guard and wide aisles around the rows of berries, put us at ease… No getting fingers pricked and minimal likelihood of snakes. We can now begin.


On a tour of the farm, we meet Hillary’s mom {she comes from Sarasota to help for the season}, her teenage daughter, younger son, plus Soupy, the family dog. They have plenty of farm dogs, donkeys, guineas and a very handsome turkey, Mr. Gobbler. Their place can’t be much more inviting or adorable!


The plants are at their peak, absolutely prolific and quite literally, heaping with berries. It’s simply beautiful. With buckets in hand, our fearless leader Laura moves us through the rows, each of us piling berry after berry into our pails. In just a short time, we have mounds of dark, delicious berries. When we can’t fit another berry in our buckets {or mouths}, we say our warm goodbyes, already planning our next outing to the farm. We’ll just have to hurry… Their berry picking season only lasts from late May through early July.


As we drive back to Tallahassee eating handfuls of the delectable fruit on the way, we barely put a dent in the day’s pick. What to do with all these berries? But then it hits us, cobbler… Lots of it!


Luckily, our Happy Everything Cookbook has a fantastic Peach Cobbler recipe. The best part of this fruity treat {other than the buttery mouth-watering goodness} is how easily the recipe can be adapted for most summer fruits or berries. The crust simply stays the same.


  • 2 cups blackberries
  • 1 tablespoon sugar
  • 16 tablespoons (2 sticks) butter
  • 2 cups sugar
  • 2 cups self-rising flour, sifted
  • 2 cups white wine
  • Vanilla ice cream or whipped cream, to serve

Preheat oven to 350 degrees and arrange oven rack to middle position.

In a small bowl, toss blackberries with 1 tablespoon of sugar and set aside. You may want to add a few more handfuls of blackberries to be sure the fruit is evenly dispersed or to up the fruit factor. It just depends how you like it. Place butter in a 9 x 13-inch baking dish, and put dish in oven until butter has melted. In a large bowl, whisk sugar, flour, and wine until smooth. Remove dish from oven and pour batter over the butter; Do not stir. Using fingers or slotted spoon, drop the sweetened fruit over the batter. Discard extra juice.

Return baking dish to oven and bake for 40-45 minutes or until the center is set and the cobbler is bubbly and golden. Be sure to serve with good vanilla ice cream or whipped cream.

Note: Feel free to use milk as a substitute for the white wine

Find our more about Wakulla Berries and tell us about your fresh-picks for summer. We can’t wait to hear…


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